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Ingredients
- 1/3 cup sweetened shredded dried coconut
- 3/4 cup almonds, coarsely chopped
- 8 oz bittersweet chocolate, tempered if desired
- 1/2 cup dried apricots, cut into slivers
- 1/4 cup chopped candied ginger or whole golden raisins
- 1/4 cup chopped candied orange peel (optional)
Details
Preparation
Step 1
Preheat the oven to 350oF. Scatter the coconut in one baking pan and the almonds in another pan. Place in the oven until the coconut and the nuts are lightly toasted, about 5 minutes for the coconut and 8 to 10 minutes for the nuts, stirring once or twice. Remove from the oven and pour onto separate small plates to cool.
Line an 8" baking square pan with aluminum foil, extending it up the sides. Lightly oil the foil. Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring constantly until smooth.
In a bowl, combine the toasted almonds, apricots, ginger or raisins, half the coconut and the candied orange peel, if using and toss to distribute evenly. Pour this mixture into the chocolate and stir to coat evenly. Turn the chocolate mixture into the prepared pan and using a flexible metal spatula, spread until smooth. Sprinkle the top evenly with the remaining coconut. Refrigerate until set about 45 minutes.
Remove the pan from the fridge and using the foil, lift the candy from the pan. Peel away the foil. Cut into 1" wide strips, then cut across the wiodt to make 1 by 2" bars.
Line an airtight tin with foil and place the bars in the tin. Store in the fridge for up to one month. The bars taste best at room temperature.
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